If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

We smoke turkeys on apple wood all the time. It's the best wood for slow smoking birds. Cherry is a close second! Char a stick, knife off the carbon and drop it your stock. :)

One of these days I'm going to try smoking some peppers and make smoked paprika .As I understand it there are three different types and basic mild paprika can be made from ripe bell peppers.Eventually I'll have to come up with a food dryer if I keep this smoking craze up !

"The efforts of the government alone will never be enough. In the end the people must choose and the people must help themselves" ~ JFK; from his famous inauguration speech (What Democrats sounded like before today's neo-Liberals hijacked that party)

No, this is like saying, "sirloin steak", "rib-eye steak" or "fillet". What are you - a cooking moron?

There are many kinds of flour for many kinds of ends. Bread flour rises better than ordinary wheat all purpose flour. Since this recipe also calls for whole wheat and rye, you want the best rising white flour possible. Both whole wheat and rye lack gluten. Bread flour makes up for this.

If you didn't have bread flour, you could add powdered wheat gluten to the recipe at one tablespoon per cup of regular white flour.

No, this is like saying, "sirloin steak", "rib-eye steak" or "fillet". What are you - a cooking moron?

There are many kinds of flour for many kinds of ends. Bread flour rises better than ordinary wheat all purpose flour. Since this recipe also calls for whole wheat and rye, you want the best rising white flour possible. Both whole wheat and rye lack gluten. Bread flour makes up for this.

If you didn't have bread flour, you could add powdered wheat gluten to the recipe at one tablespoon per cup of regular white flour.

You could do that if you weren't some kind of cooking zombie.

Forgive me for not baking my bread on hot flat rocks while chanting, but most folks that come out of the woods now and then refer to it simply as "white flour". And it's not 'cause we're racist either. :p

"The efforts of the government alone will never be enough. In the end the people must choose and the people must help themselves" ~ JFK; from his famous inauguration speech (What Democrats sounded like before today's neo-Liberals hijacked that party)

Forgive me for not baking my bread on hot flat rocks while chanting, but most folks that come out of the woods now and then refer to it simply as "white flour". And it's not 'cause we're racist either. :p

Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.